Here is what I use to make my hummus, I make it each week and often use it as a quick and nutritious lunch on rye bread or with salad I also use it as a low fat alternative to butter in sandwiches (or jacket potatoes).

1 jar of chickpeas (I use jars as I can easily recycle the glass) rinsed

1 tbsp of Tahini

Juice of 1 lemon

2 – 3 tbsp good strong extra virgin olive oil

1 large or 2 smallish cloves of garlic

Pinch of salt (optional)

smoked paprika and extra olive oil to dress (optional)

Dash of cold water to get your desired consistency

Just whizz all of the ingredients together in a jug or bowl with a hand blender stick or in a food processor and that’s it! Really just as simple as that. Store in the fridge for about 3 days. Use as a healthy snack with vegetable sticks when you get the munchies.Great for packed lunches and picnics, pre-dinner nibbles with drinks also makes great kids lunch or party food with pita fingers, carrot sticks, cucumber, red pepper…bread sticks! I keep mine in a jar so it is good for on-the-go and you can wash and re-use the jar 🙂